For my #SNAPChallenge dinner tonight I decided to create a new chili recipe. I started off my using the left over diced tomatoes from my Spanish-Style-Rice recipe to make a tomato soup, but as the tomatoes started to cook down, the idea of a thick chili started to take hold. Here are the ingredients I used:
- Half 28 ounce can of diced tomatoes
- 1 teaspoon dried basil
- 1/4 teaspoon garlic salt
- 1/2 teaspoon chili powder
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon ground cumin
- A pinch (yes, I know this isn’t a real measurement–maybe 1/8 teaspoon) of red pepper flake
- Salt and pepper to taste
Combine all ingredients into a saucepan and cook on medium heat until the tomatoes break down and most of the liquid has evaporated. This took me about 20-30 minutes. Be careful not to salt too early in this process, as the liquid evaporates the salt will really concentrate in the chili.
I shredded a chicken thigh to put it on top of the chili. I topped the whole thing with a couple twists of fresh ground pepper. I wish I could have had a bit of cheese on top, but that wasn’t part of my SNAP Challenge shopping list.
The chili was really tasty and I would definitely consider making it again.